Description
A recipe for Southwestern Pasta Salad

Ingredients

• Pasta Salad
  
• 3 cups uncooked rotini
  
• 1 15-ounce can kidney beans, drained
  
• 1 15-ounce can corn, undrained
  
• 1 fresh tomato, chopped
  
• 1/2 cup chopped red or green bell pepper
  
• 1/2 cup celery, sliced
  
• 1/2 cup green onions, sliced
  
• 1/2 cup black or green olives, sliced
  
• Leaf lettuce (for salad bed)
  
• Shredded Cheddar cheese (for salad topping)
  
• Dressing
  
• 1 cup Heinz Tomato Ketchup
  
• 1/4 cup mayonnaise
  
• 1 tablespoon taco seasoning mix
  
• 1/3 cup milk

Preparation
Pasta Salad Cook pasta according to package directions. Drain and rinse; chill. In large bowl, combine pasta, beans, corn, tomato, bell pepper, celery, onions and olives.

Dressing For dressing, combine ketchup, mayonnaise and taco seasoning. Stir in milk. Add dressing to pasta mixture; toss to combine. Serve pasta salad on lettuce. Sprinkle each serving with cheese.

Nutrition
no information available

Serves
Makes 5 servings

Variations
no information available